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–+ servings

Sourdough Blueberry Scones

These delightful sourdough blueberry scones are flaky, tender, and bursting with fresh blueberries, making them a perfect treat for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 scones
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups all-purpose flour
  • 1 cup sourdough starter active and bubbly
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter cold, cut into cubes
  • 1 cup fresh blueberries or frozen if out of season
  • 1 large egg
  • 1/4 cup milk adjust as necessary
For the Topping
  • 2 tablespoons raw sugar for sprinkling on top

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  4. Fold in the blueberries gently, being careful not to crush them.
  5. In a separate bowl, whisk together the sourdough starter, egg, and milk until combined.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  7. Turn the dough onto a floured surface and gently shape it into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
  8. Sprinkle the tops with raw sugar and bake for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.

Nutrition

Calories: 220kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 180mgFiber: 1gSugar: 5g

Notes

For best results, use a sourdough starter that has been recently fed. You can substitute other fruits like raspberries or chopped strawberries for variety.

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